Indian Culinary School Amps Up Plant-Based Training After Cutting Animal Products by 30%

The SRM Institute of Hotel Management in India has reduced its use of animal products by 30% and is now implementing a 25-hour plant-based module in its curriculum. The institute has collaborated with non-profit Humane World for Animals India to train students and faculty in cooking without meat, dairy, and eggs. This move aligns with the institute's efforts to promote sustainability and reduce greenhouse gas emissions.

Several other educational institutes and foodservice operations in India have also embraced plant-based food, responding to the growing demand among consumers, particularly Gen Z, for more plant proteins in their diets. This shift towards plant-based options is evident in restaurants, hotels, and schools across the country. Overall, the focus on plant-based training in culinary schools like the SRM Institute of Hotel Management highlights the importance of creating innovative, delicious, and sustainable food options for the future of hospitality in India.